Best 6 Roasted Chicken With Orzo Recipes

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Indulge in a flavorful and comforting meal with our roasted chicken and orzo dish. This classic combination offers a tender and juicy chicken complemented by fluffy orzo pasta. The chicken is roasted to perfection, resulting in crispy skin and moist meat infused with aromatic herbs and spices. The orzo, cooked in a flavorful broth, absorbs the essence of the chicken, creating a delightful and satisfying dish.

Additionally, the article presents a collection of diverse and delectable recipes to satisfy various culinary preferences. From the classic roasted chicken and orzo to a creamy mushroom and chicken skillet, a hearty chicken and potato stew, and a zesty lemon garlic chicken with orzo, each recipe promises a unique and delicious experience. Whether you're seeking a comforting weeknight meal or a special occasion dish, this article has something for every palate. So, prepare to tantalize your taste buds and embark on a culinary journey with our enticing roasted chicken and orzo recipes.

Let's cook with our recipes!

CHICKEN AND ORZO SKILLET



Chicken and Orzo Skillet image

Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons salt-free garlic seasoning blend
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional

Steps:

  • Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges

ROASTED CHICKEN WITH ORZO



Roasted Chicken with Orzo image

Provided by Food Network

Categories     main-dish

Time 5h50m

Yield 6 to 8 servings

Number Of Ingredients 18

3 cups white wine
2 cups orange juice
2 tablespoons honey
1 large sweet onion, sliced (Vidalia, Maui)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 (3- to 4-pound) whole chickens
12 to 16 cloves fresh garlic, minced
2 teaspoons fresh pepper
3 tablespoons kosher salt
2 shallots minced
2 teaspoons olive oil
1 tablespoon maple syrup or currant jelly
1 cup dried cranberries
2 cups red wine, reduced by 1/2
2 cups chicken broth (unsalted) or fresh chicken stock
Salt and pepper
1 cup fresh cranberries

Steps:

  • Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours.
  • Pre-heat oven at 400 degrees F.
  • In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting.
  • In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.

CRISPY CHICKEN WITH LEMON ORZO



Crispy Chicken with Lemon Orzo image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugrá, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges
Preheat the oven to 450 degrees F.
Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
  • Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
  • Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
  • Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

ROAST LEMON CHICKEN WITH ORZO



Roast Lemon Chicken with Orzo image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 chicken leg quarters (about 12 ounces each)
3 tablespoons extra-virgin olive oil
1 lemon (1/2 thinly sliced, 1/2 cut into wedges)
1 clove garlic, thinly sliced
Kosher salt and freshly ground pepper
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
1 small onion, chopped
2 to 3 thyme sprigs
1 cup orzo
2 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 450 degrees F and line a baking sheet with foil. Loosen the chicken skin with your fingers; rub 1 tablespoon olive oil over and under the skin. Stuff the lemon slices and garlic under the skin; season the outside with salt and pepper. Transfer the chicken to the prepared baking sheet, skin-side up. Roast until crisp and cooked through, about 25 minutes. Let rest 5 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and cook, stirring occasionally, until tender and browned in spots, 2 to 3 minutes. Transfer to a plate.
  • Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the onion and thyme to the skillet; cook, stirring, until the onion is tender, about 3 minutes. Stir in the orzo and cook, stirring, until lightly toasted, 2 to 3 minutes. Add 2 1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 minutes. Remove from the heat; discard the thyme and stir in the asparagus and chives. Season with salt and pepper. Serve with the chicken and lemon wedges.

Nutrition Facts : Calories 649 calorie, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 221 milligrams, Sodium 179 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 50 grams

CHICKEN WITH PAN-ROASTED CAULIFLOWER AND ORZO



Chicken with Pan-Roasted Cauliflower and Orzo image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 cups bite-size fresh cauliflower florets
1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces
1 cup uncooked orzo or rosamarina pasta (6 oz)
1/4 cup thinly sliced green onions with tops (4 medium)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
2 cups packed arugula leaves
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add cauliflower; cook about 5 minutes, stirring occasionally, until lightly browned.
  • Add broth, chicken, orzo, green onions and tomatoes. Heat to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until chicken is no longer pink in center and orzo is tender. Remove from heat.
  • Stir in arugula. Cover; let stand about 1 minute or until arugula is partially wilted. Sprinkle with cheese before serving.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 2 g, TransFat 0 g

ROASTED VEGETABLE ORZO



Roasted Vegetable Orzo image

This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!

Provided by Michelle

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 13

1 zucchini, sliced
1 summer squash, sliced
1 red onion, cut into chunks
1 pound asparagus, cut into 1-inch pieces
1 pound portobello mushrooms, thickly sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 pinch white sugar
salt and black pepper to taste
4 cubes chicken bouillon
¼ cup dry white wine
1 (16 ounce) package orzo pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
  • Roast vegetables until tender, 20 to 25 minutes.
  • Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g

Tips:

  • Use a whole chicken: A whole chicken is more flavorful and juicy than chicken breasts or thighs.
  • Season the chicken generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
  • Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat.
  • Serve the chicken with a variety of sides: Roasted vegetables, mashed potatoes, or rice are all great options.
  • Use high-quality ingredients: The better the ingredients, the better the dish will taste.
  • Don't overcrowd the pan: If the pan is too crowded, the chicken will not cook evenly.
  • Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Let the chicken cool slightly before serving: This will help to prevent the chicken from falling apart.

Conclusion:

Roasted chicken with orzo is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can create a flavorful and juicy chicken that will be the star of your next meal. So next time you're looking for a delicious and satisfying meal, give roasted chicken with orzo a try. You won't be disappointed!

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